Welcome to your new favorite snack: chia pudding!
Just 4 ingredients & 1 bowl required for this delicious, nutritious, and versatile recipe. Let us show you how it’s done!
Origins of Chia Seeds
Chia seeds may be popular these days, but they’ve actually been around for a very long time!
It’s believed that they are native to Mexico and Central America and were used by Aztecs as far back as 3500 BC. Chia seeds were also grown and used by Mayans and the Teotihuacan and Toltec people of Mexico. Mayans valued the seeds as a source of strength and consumed them before battle (source).
- Rich in fiber, antioxidants, calcium, phosphorous, and magnesium
- Excellent source of essential fatty acids, including alpha-linolenic acid which is an important anti-inflammatory fat known as “the plant omega-3”
- May provide therapeutic benefit for certain cardiovascular, immune, and digestive conditions (see more here)
More Chia Seed Pudding Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Chia Pudding
- 1 1/2 cups dairy-free milk (we used DIY coconut – use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)
- 1/2 cup chia seeds
- 1-2 Tbsp maple syrup (more or less to taste)
- 1 tsp vanilla extract
FOR SERVING optional
- Fresh Fruit
- To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
- Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
- Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
*For more flavor ideas, check out our Chocolate Chia Seed Pudding and PB&J Chia Seed Pudding!
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